Expert kitchen team celebrated with a Blanket Bay getaway

Expert kitchen team celebrated with a Blanket Bay special getaway

Multi-award-winning lodge Blanket Bay is opening its doors to all South Islanders to experience its special brand of luxury and cutting edge cuisine with a special 'getaway' package that's a 'first' for the exclusive property.

To celebrate the appointment of new Executive Chef Debbie Crompton, the lodge is offering a very special package that includes outstanding cuisine, cocktails, accommodation, breakfast and free use of all facilities and sports equipment.

Debbie is a veteran of a star-studded career that has taken her around the world, and her new menu for Blanket Bay will be eagerly awaited.

Joining her at Blanket Bay is new Sous Chef Greg Piner who hails from the renowned Pier 24 at St Clair Beach Resort in Dunedin where he worked alongside one of New Zealand's most formidable chefs Michael Coughlin.

Blanket Bay General Manager Philip Jenkins said he was "absolutely delighted" to welcome Mrs Crompton and Mr Piner to the Blanket Bay culinary team and to introduce them to Blanket Bay's 'family' of South Islanders.

"Let's face it, the whole of the South Island probably needs a very good break right now," he said.

"We're offering people throughout the South Island the chance to have a very, very special experience -- at a very, very special price" he said.

"We've made this available for the past couple of years to residents of Otago and Southland but now's the time to invite all those who live on 'The Mainland'!

"If anyone is thinking of celebrating major milestones such as birthdays or anniversaries, or simply needs some restorative 'time out', now's the time to take advantage of this amazing offer.

"We're looking forward to serving guests some of the wonderful dishes created by these highly acclaimed chefs.

"Both Debbie and Greg and have extremely diverse backgrounds in training, teaching and cooking experiences and we chose to put them together because we believe their styles will perfectly complement each other and produce some truly delicious menu creations."

Ms Crompton previously held similar positions at five-star Millbrook Resort and The Spire Queenstown and has taught aspiring cookery students at Cromwell's Otago Polytechnic.

Her career has instilled a passion for learning, teaching, different food styles and a strong culinary drive to use local ingredients. In 2009 she appeared on SKY's Food TV as a guest chef on cooking show Mercurio's Menu.

Rhys Barrington also takes up the position of Junior Chef, having been relocated from a hotel closed by the Christchurch earthquake.

Daniel Reynolds, the current Commis Chef of New Zealand, and Kate Florence complete the makeup of this formidable brigade.

Blanket Bay is regarded as one of the world's finest luxury lodges. In 2010 it topped the Condé Nast Traveler's Gold List ranks as the second-highest scoring property in the world and the top-scoring hotel in Asia, Australia and Pacific nations.

Until 15th September Blanket Bay welcomes all South Islanders to sample accommodation, pre-dinner cocktails, à-la-carte dinner, breakfast and carte blanche, use of sports equipment and facilities for an extra special, all inclusive package rate of $395 plus GST per person per night.

Mr Jenkins thanked former Executive Chef Mark Sycamore and Blanket Bay's longstanding and award-winning Chef de Partie Joseph Clark for their hard work and commitment at the resort and wished them well in their future endeavors.

Mr Sycamore is now the Executive Chef at De Bretts Hotel in Auckland while Mr Clark, who began working at the resort aged 16, has left to take his skills travelling around the world.

The South Islanders getaway offer is valid from 15th April 2011 and is open to all people who are permanent residents in the South Island of New Zealand. For bookings or further information, please contact (03) 441 0115 or email information@blanketbay.com.

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